Seared Carpaccio Of Beef With Roasted Baby Beets Creamed Horseradish Watercress And Parmesan Recipes

SALT-ROASTED BEET CARPACCIO

Salt-Roasted Beet Carpaccio image

Provided by Food Network Kitchen

Time 1h45m

Yield 4

Number Of Ingredients 13

Ingredients

1 3-pound box kosher salt
4 medium beets, trimmed
1/2 cup goat cheese
1/4 cup creme fraiche
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon red wine vinegar
1 teaspoon minced shallot
Freshly ground pepper
Vegetable oil, for frying (about 1 cup)
4 to 8 fresh sage leaves
2 cups baby arugula
Juice of 1/2 lemon
1/4 cup pine nuts, toasted

Steps:

Preheat the oven to 350 degrees F. Put a 1/4-inch layer of salt in the bottom of a small baking dish. Place the beets on top of the salt, making sure they are not touching each other. Cover the beets with the remaining salt (save some for seasoning) and bake until fork-tender, about 1 hour, 15 minutes. Remove the beets from the salt and let cool to room temperature.
Meanwhile, make the dressing: Puree the goat cheese, creme fraiche, olive oil, vinegar and shallot in a blender until smooth. Season with salt and pepper. Refrigerate until ready to use.
Heat the vegetable oil in a small skillet over medium heat until shimmering. Add the sage leaves and fry until crisp, 5 to 10 seconds. Transfer with a slotted spoon to a paper towel-lined plate to drain; season lightly with salt.
Peel the beets (the skins will slip right off) and slice into thin rounds using a mandoline or sharp knife. Divide the beet slices among plates. Spoon some of the goat cheese dressing on top. Put the arugula in a bowl, drizzle with the lemon juice and olive oil, season with salt and toss. Add the arugula salad to the plates; drizzle with more goat cheese dressing, if desired. Top with the pine nuts and fried sage.

JAMIE OLIVER SEARED CARPACCIO OF BEEF WITH ROASTED BABY BEETS

JAMIE OLIVER SEARED CARPACCIO OF BEEF WITH ROASTED BABY BEETS image

Categories Beef

Yield 4-6 people

Number Of Ingredients 16

Ingredients

680g (1 & 1/2 lb) baby beetroots
olive oil
approx. 10 tablespoons balsamic vinegar
salt and freshly ground black pepper
for the carpaccio of beef
1 heaped tablespoon coriander seeds, smashed
1 handful of fresh rosemary, finely chopped
salt and freshly ground black pepper
a light sprinkling of dried oregano
1.5kg (3 & 1/2 lb) fillet of beef
100g (3 & 1/2 oz) freshly grated or creamed horseradish
200g/7oz crème fraîche
a splash of white wine vinegar
juice of 1 lemon
3 good handfuls of watercress
100g (3 & 1/2 oz) shaved Parmesan cheese

Steps:

Preheat the oven to 230°C/450°F/gas 8. Wash and scrub the beets, trim the ends, and toss into a roasting tray with a little oil, balsamic vinegar and seasoning. Cover with kitchen foil and roast until tender. Cooking time depends on size. Now prepare the carpaccio of beef. Pound the coriander seeds in a pestle and mortar, then mix in the rosemary, salt, pepper and oregano and sprinkle on to a board. Roll and press the fillet of beef over this, making sure all the mixture sticks to the meat. In a very hot, ridged pan, or on a barbecue, sear the meat for around 5 minutes until brown and slightly crisp on all sides. Remove from the pan. Allow it to rest for 5 minutes, then slice it all up as thinly as you can. Lay the slices on a large plate. Sprinkle the roasted beetroots randomly (whole, halved or quartered, depending on size) over the sliced meat. Now mix your horseradish and crème fraîche together. It has to be seasoned well, usually needing a little white wine vinegar or lemon juice. Dribble this over the beetroots. Dress some watercress with olive oil and lemon juice. Then scatter this, along with some small slivers of shaved Parmesan, all over the plate and get ready to tuck in!

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